Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Hamid, Anis Hamizah and Elgharbawy, Amal A.M. and Rohman, Abdul and Othman, Rashidi and A. Monsur, Hammed Ademola and Ahmad Fadzillah, Nurrulhidayah (2019) Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication. Food Research, 3 (5). pp. 525-529. E-ISSN 2550-2166

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Abstract

Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differentiation of the gelatine from its sources requires an approach of a chemical reaction. This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM). The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu2+. The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation. The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs. From solution given, only 5mM concentration of metal ion Cu2+ has an influence on the bovine gelatine compared to fish and porcine gelatine. Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose. RSM help to optimize the reaction condition of gelatine from different sources.

Item Type:	Article (Journal)
Additional Information:	8637/71631
Uncontrolled Keywords:	Gelatine, Halal, Maillard Reaction, Traceability, UV-Vis Spectroscopy
Subjects:	B Philosophy. Psychology. Religion > BP Islam. Bahaism. Theosophy, etc > BP1 Islam > BP174 The Practice of Islam Q Science > QD Chemistry T Technology > TP Chemical technology > TP248.13 Biotechnology T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART) Kulliyyah of Architecture and Environmental Design Kulliyyah of Architecture and Environmental Design > Department of Landscape Architecture
Depositing User:	Dr rashidi othman
Date Deposited:	16 Apr 2019 14:37
Last Modified:	23 Jul 2021 23:32
URI:	http://irep.iium.edu.my/id/eprint/71631

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